Baked Ham Salad With Fresh Herb Pesto Dressing
60 minutes 40 minutes
Not too tricky
- 1.35kg (3lb) Lean smoked gammon joint
- Salad leaves
- New potatoes, boiled
- 60ml (4tbsp) Dark chunky marmalade
- 15ml (1tbsp) Sweet chilli sauce
- 15ml (1tbsp) Demerara sugar
- 15ml (1tbsp) Fresh basil
- 15ml (1tbsp) Fresh mint
- 1 Clove garlic
- 25g (1oz) Pinenuts
- 30ml Grated Parmesan cheese
- 45ml (3tbsp) Extra virgin olive oil
- 15ml (1tbsp) White wine vinegar
Place gammon joint in a large saucepan and cover with
Bring to the boil and simmer for the calculated cooking time - 20 mins per 450g/1/2kg (1lb) plus 20 mins.
Remove joint from the pan, drain, strip off the rind and score the fat into diamonds. Line baking tray with foil.
Preheat oven to , 180°C/Gas Mark 4-5.
Mix together glaze ingredients.
Place in foil lined roasting tin and spoon glaze over joint. Bake for about 10 minutes until glaze is sticky and golden.
To make Dressing: Whizz together Pesto ingredients in a food processor or hand blender for 1-2 minutes until creamy in texture.
Serve gammon cut into chunky wedge slices with a large pile of salad leaves, boiled new potatoes and a fresh pesto dressing.
This recipe contains nuts.